Pasta e verza | Comforting Neapolitan classic
(0)
30 min
Quick
Sezamo
Un preparat clasic din regiunea Campania: paste scurte învăluite într-un sos mătăsos de varză înăbușită lent cu usturoi, fulgi de chili și parmezan maturat. O cină italiană simplă, reconfortantă și plină de savoare.
Preparation method
Ingredient preparation
Remove the outer leaves of the cabbage, discard the tough core, and cut the cabbage into thin strips. Peel the garlic cloves and crush them gently or slice them thinly.
Cooking the cabbage
In a large skillet or deep pan, heat the olive oil over medium heat. Add the garlic and chili flakes, sautéing for 1 minute until the garlic becomes fragrant, without letting it brown too much.
Add the sliced cabbage to the pan, season with sea salt and freshly ground black pepper. Sauté the cabbage for 5 minutes, stirring frequently, until it begins to soften.
Chef's tip
For an authentic Neapolitan touch, you can also add a well-cleaned Parmesan rind to the pan while the cabbage is braising – it will impart an intense and rich flavor.
The pasta cooking water is essential: the released starch helps emulsify the sauce with the olive oil and Parmesan, turning simple cabbage into a creamy dish without adding any cream.
15 min
Under an hour
